Recipe For Cooking Broiled Chicken With Sweet Potatoes

Clean and draw a young chicken, wipe carefully, brush over the inner side with oil or melted butter, squeeze over it the juice of a lemon, add sliced onions and bits of parsley, let stand an hour or more, then broil in a well-oiled broiler very slowly twenty minutes, or until the thickest part of the flesh seems cooked. Turn the chicken frequently; the skin browns very quickly and the cooking is principally done on the flesh side; baste frequently with the marinade. Remove to a hot platter, spread with two tablespoonfuls of creamed butter, to which a dash of paprika and a teaspoonful of fine-chopped cress has been added, adding also a few grains of salt. To shorten the time of cooking over the coals, and thus lessening the danger of burning, put the chicken in the broiler over a chipping pan in a hot oven, basting frequently, and when nearly cooked brown over the coals. In the South a strip of bacon would be skewered upon each side of the breast. Have ready two sweet-potatoes, parboiled and cut in thin slices lengthwise, fasten the slices of each potato together at one end with a skewer, then spread them like a fan, brush over with butter, sprinkle with sugar and cinnamon and bake in a hot oven, basting occasionally with melted butter.